An adventurous feast

 The new year is filled with promise and a lot to celebrate - it's time to get creative and explore. But what about your dining experience? Why shouldn't this energy translate to a culinary adventure? With a little help from Sandals' top chefs, you'll be able to accomplish just that.

Gather your favourite meats, because Juan Morrison, Christopher Hemmings and Salvatore Cusimano are dishing out their latest recipes, which are inspired by their homeland and promise to do the trick for your most adventurous meals of the year.

Juan Morrison

Executive Chef at Sandals Montego Bay, Juan Morrison, is Chilean, and for them, fresh seafood is a big favourite.

Grilled Snapper Fillet with Spicy Sorrel Chutney

For Sorrel Chutney:

INGREDIENTS:

7 cups of sorrel calyces chopped finely

2¹/² cups brown sugar

2¹/² cups water

2 small onion (diced finely)

1 garlic clove (minced)

2-inch piece of ginger (finely grated)

1 lime (juiced)

3tbs white vinegar

7 pimento (allspice) grains, crushed

2 yellow Scotch bonnet peppers (deseeded and finely chopped)

METHOD:

1. Wash sorrel thoroughly, using the fingers to lift it from the water, then set aside.

2. Combine water, brown sugar, pimentos, ginger and garlic in a large saucepan.

3. Cook over high heat for five minutes then reduce to a simmer.

4. Add sorrel calyces, raisins, lime juice, vinegar and Scotch bonnet.

5. Stir all the ingredients

7. Cover, cook and stir occasionally until the mixture has a jam consistency.

8. Remove from heat and chill in refrigerator for at least 3 hours before serving.

For Snapper Fillet:

INGREDIENTS:

¹/² pound snapper fillet

Salt and pepper to taste

2 tbsp olive oil

METHOD:

1. Season snapper fillet with salt and pepper to taste.

2. Add olive oil in a non-stick frying pan.

3. Bring oil to heat and add snapper cooking each side 3 minutes

4. Remove when golden brown and serve with chutney.

Christopher Hemmings

Executive Sous Chef Christopher Hemmings is mixing up a flavourful stew fit for the head table, and now you can too.

Plantation Stewed Mutton with a Ginger Pumpkin Mash

Serves 2

INGREDIENTS:

1 pound cleaned and diced mutton (goat meat)

1 diced whole ripened plantain

2 oz roughly chopped fresh sorrel

1 tbs finely diced onions

¹/² tbs chopped scallion

¹/² tbs chopped garlic

1 chopped Scotch bonnet pepper

1 sprig of thyme

¹/² cup coconut milk

Diced trio of bell peppers (green, yellow, red)

¹/⁴ pound butter

1 tsp cinnamon

4 tbs vegetable oil

1 medium-sized carrot

1 cho-cho

2 oz string beans

1 tbsp finely chopped ginger

12oz peeled and chopped pumpkin

2 peeled and largely diced irish potatoes

2 tbs food browning

Salt

2 tbs brown sugar

¹/² cup meat stock

METHOD:

1. Marinate mutton/goat meat with 1tbsp of vegetable oil, garlic, Scotch bonnet, a pinch of salt, 1tbsp of the brown sugar, 1tbsp food browning and let sit for 30 minutes or overnight for maximum flavour.

2. In a frying pan, sear mutton/goat meat to a firm, lightly crisp texture, then remove to a clean sauce pan.

3. Deglaze frying pan with meat stock and remove from heat.

4. Sauté sorrel, scallions and thyme in half the butter, then add meat and continue to sauté over a low flame, add coconut milk and cook slowly over low flame for 20 minutes.

5. Clean and cut carrot, cho-cho and string bean as desired and set aside. Cook pumpkin and potatoes in lightly salted water.

6. In a bowl, mash together pumpkin and potatoes flavoured with cinnamon, a pinch of salt, butter and ginger. Set aside for plating.

7. Add deglazed liquid to cooking meat and cook for a further five minutes.

8. Correct taste with salted water and butter and simmer to a rich consistency. Fold in plantain and peppers, taking care to keep colours bright.

9. Steam carrots, cho-cho and string bean, drain and keep hot for plating.

10. Plate as desired.

Salvatore Cusimano

Butternut Squash Turkey Roulade with Apple Cider Gravy & Blueberry Coulis.

In Sicily, a little blueberry goes a long way in adding flavour to many a dish, so it's no surprise that Sandals Royal Caribbean Executive Chef Salvatore Cusimano decided to pay homage to his hometown. Now he's showing how you too can add a little Sicilian surprise to your Jamaican dining experience this year.

Serves: 4

INGREDIENTS:

2 pounds boneless, skinless turkey breasts

1 small butternut squash

2 tbsp. olive oil, divided

¹/⁴ cup chopped pecans

¹/⁸ tsp. salt and more for seasoning

1¹/⁴ cup chicken stock, divided

¹/⁴ cup apple cider

2 tbsp flour

¹/⁴ blueberry fruit

3 tbsp of cognac

METHOD:

1. Preheat oven to 350. Split squash in half lengthwise, remove seeds and place on a small baking sheet. Brush with 1 tablespoon olive oil and sprinkle liberally with salt and pepper. Roast until soft, about 45 minutes, then mash by hand or place in the food processor to puree. Place one cup of puree in a small bowl, add chopped pecans and ¹/⁸ teaspoons salt. Raise oven heat to 375.

2. While the squash is cooking, place turkey breast in a large plastic bag. Using a meat tenderiser on the flat side or a rolling pin, flatten out turkey, until about ¹/⁸ inch thick. Repeat with other breast.

3. Season each breast on both sides with salt and pepper.

4. Spread ¹/² cup of filling on the breast, leaving a ¹/² inch border around. Roll up, jelly roll-style and secure every inch or two with baker's twine.

5. In a medium ovenproof skillet, heat remaining oil over a medium-high heat. Brown turkey on all sides.

6. Pour ¹/⁴ cup apple cider and ¹/⁴ cup chicken stock in pan. Place in oven and bake until chicken is cooked through, about 25-30 minutes. Use a meat thermometer to make sure it's fully cooked, it should read 165.

7. Once turkey is fully cooked, transfer breasts to a plate and cover with foil while you make the gravy.

8. In a measuring cup, vigorously whisk cold chicken stock and flour. Whisk mixture into remaining apple cider and stock in skillet. Bring to a boil and then reduce to a simmer until thickened, season liberally with salt and pepper.

9. Slice turkey into one-inch pieces and serve with gravy.